Tuna kedgeree
Prep:
15 mins
Cook:
20 mins
This tasty Indian dish makes for a quick and easy mid-week supper.
4 eggs
2 tbsp olive oil
1 onion, finely sliced
1 tsp ground turmeric
1 tsp garam masala
300g basmati rice
320g tinned tuna
Handful of fresh coriander, chopped
1 tbsp butter
Put the eggs into a pan of cold water and bring to the boil.
Turn down the heat and continue simmering for 4 minutes, then drain and plunge into cold water to prevent them cooking further.
Once cool, remove the skins and slice into quarters.
Meanwhile heat the olive oil in a pan, add the onions and fry for 10 minutes over a low heat. Stir in the spices and continue frying for 2 minutes.
Add the rice to the pan and stir to combine. Pour over 600ml boiling water, season and cover with a lid. Cook for 10 minutes over a low heat until all the water has been absorbed.
Stir through the tuna, coriander and butter. Serve with a quartered egg per plate.
Serves
4
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Eggs, Fish, Rice, Oil, Spice, Herbs
Recipe Type
Dinner, Easy, Family Dinners, Quick Meals
Cuisine
Indian
Special Info
Gluten free, Nut free
Level of Difficulty
Easy
